Friday, July 26, 2013

Bingka Pisang

Bingka Pisang, our Malaysian banana cake. Different, not the same as those banana cakes or even other cakes baked in the Western countries (Milo CakeTraditional Butter Cake & Sujee Cake). In other words, our Malaysian banana cake is utterly a stand up by itself unique cake. Where did I pick up the recipe for Bingka Pisang? From my nutshell by reflecting back to back to my years when I was younger and when I used to make for my family. Baked in the round, just one switch and portable conventional oven. The oven by the way was like expensive purchase for a poor family like us. So, I really need to ensure I use it carefully because if it does not function anymore, there's no assurance we can afford to buy another. Of course now, it is a different story all together due to the quite a latest oven  (Eggless Orange Cheesecake) in my kitchen. Which by the way didn't fall from the sky, but saving and buying, and oven must be put to good use. Into the oven went the mixture for Bingka Pisang. A mix of mashed bananas, flour, butter, sugar, eggs and vanilla essence. By right I should have added some coconut milk, but because I completely forgot to buy coconut, I made Bingka Pisang without coconut milk. Chewy, soft and somewhat dense, Bingka Pisang I must say is part and parcel of our kuih-muih/local delicacies (Malaysian Sago Pudding, Kuih Buah Melaka, Bubur Cha Cha, Bubur Kacang Hijau & Sago Gula Melaka) and a wondrous sugar delight and treat. Absolutely mouth lovable, wouldn't you agree? 

Eco-Friendly Delights on Banana Leaves: Nava's Zen Culinary Harmony

I feature my culinary creations on banana leaves, courtesy of the cultivated banana trees in Nava's Zen ( Cultivating Sustainable Living...